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Draft Standards for Sugar Cane Wine (Basi)

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Draft Standards for Sugar Cane Wine (Basi) DRAFT STANDARDS FOR SUGAR CANE WINE ( BASI ) 1. SCOPE This Standard shall apply to alcoholic beverages prepared by fermentation of sugar cane juice and/or its products. 2. DEFINITION OF TERMS For the purposes of this standard, the following terms shall mean: Adjunct – plant-derived products added to alcoholic beverages to contribute to their flavor and color. Aging – storing of wine in a sealed container after fermentation to improve its quality. Brix – the concentration of sugar in syrup corresponding approximately to concentration of solutes expressed in percentage as measured with a refractometer or hydrometer and expressed in oBrix units. Container – any form of packaging material, which completely or partially encloses the food (including wrappers). A container may enclose the food as a single item or several units of types of prepackaged food when such is present for sale to the consumer. Contaminant – any biological or chemical agent, foreign matter, or other substances that are not intentionally added to food, which may compromise food safety and suitability. Current Good Manufacturing Practices (cGMP) – a quality assurance system aimed at ensuring that products are consistently manufactured, packed or repacked or held to a quality appropriate for the intended use. It is thus concerned with both manufacturing and quality control procedures Ethanol – light, volatile alcohol produced during fermentation of sugars. 1 Fermentation – a metabolic process of converting reducing sugars into ethanol by yeast ( Saccharomyces spp.). Food – any substance, whether semi-processed or raw, which is intended for human consumption , and includes drink, chewing gum and any substance which has been used in the manufacture, preparation or treatment of “food” but does not include cosmetics or tobacco or substances only used as drugs. Food additives – any substance the intended use which results or may reasonably be expected to result, or indirectly, in its becoming a component or otherwise affecting the characteristics of any food (including substance for use in the producing, manufacturing, packing, processing, preparing, treating, packaging, transporting, or holding of food; and including any source of radiation intended for any such use), if such substance is generally recognized, among experts qualified by scientific training and experience to evaluate its safety, as having been adequately shown scientific procedures to be safe under the conditions of intended use (R.A. 3720. Food, Drug and Cosmetic Act). Food standard – a regulatory guideline that defines the identity of a given food product (i.e. its name and the ingredients used for its preparation) and specifies the minimum quality factors and when necessary, the required fill of the container. It may also include specific labelling requirements other than or in addition to the labelling requirements generally applicable to all prepackaged foods. Ingredient – any substance including food additive, used as a component in the manufacture or preparation of a food and present in the final product in its original or modified form. Label – includes any tag, brand, mark, pictorial or other descriptive script, written, printed, marked, embossed or impressed on, or attached to the container. Lot – food produced during a period of time and under more or less the same manufacturing condition indicated by a specific code. Pasteurization – a heat treatment process applied to a product with the aim of avoiding public health hazards arising from pathogenic microorganisms. 2 Pasteurization, as a heat treatment process, is intended to result in only minimal chemical, physical and sensory changes. Packaging – the process of packing that is part of the production cycle applied to a bulk product to obtain a finished product. Any material, including printed material, employed in the packaging of a product including any outer packaging used for transportation of shipment. Packaging materials are referred to as primary or secondary according to whether or not they are intended to be in direct contact with the product. pH – the intensity or degree of acidity of a food material. Phenols – weakly acidic organic compounds that contribute to the color, astringency and bitter flavor of wines. Processing aids – are additives that are used in the processing of food to achieve a specific technological purpose and which may or may not result in the presence of residues or derivatives in the final product (BFAD A.O. No. 88-A s. 1984). Potable water – water fit for human consumption and potability determined by health authorities cited in Philippine National Standards for drinking water (PNS 991:1993 Agricultural and Other Food Products – Bottled Drinking Water Specifications). Refractometer – the instrument used to measure the percent soluble solids of sugars referred to as degree Brix ( oBx); concentration of sugars expressed in terms of number of grains of sucrose per 100g of liquid. Titratable acidity – amount of organic acids derived from the raw materials or produced during alcoholic fermentation, and expressed as grams of predominant acid per 100 mL of sample. Volatile acids – steam-distillable acids present in the wine which is attributed to the growth of acetic acid bacteria and sometimes of yeasts; used as an indicator of spoilage and expressed as grams acetic acid per 100 mL of sample. 3 Wine – an alcoholic beverage produced by the natural fermentation of the juice of grapes or other fruits or of the fermentable parts of plant or plant-related products; it contains 7 to 24% alcohol by volume and may contain certain optional ingredients. 3. DESCRIPTION OF PRODUCTS 3.1 Product Definition Sugar cane wine, locally known as basi , prepared through the fermentation of sugar cane juice or its products, with or without the addition of optional ingredients like, but not limited to the bark, seeds and leaves of the samak (Macaranga tanarius ) tree. 3.2 Process Definition The product shall undergo a fermentation process followed by aging, may be pasteurized, and shall be filled in any suitable container sufficient to ensure quality and shelf life stability at ambient conditions. 4. ESSENTIAL COMPOSITION AND QUALITY FACTORS 4.1 Raw Materials 4.1.1 Basic Ingredients (a) Sugar cane juice – the juice to be fermented to become sugar cane wine (basi ) must be extracted from a mature sugar cane variety listed in, but not limited to Annex 1 . It must be of a quality fit to be sold for human consumption, i.e. properly cleaned and free from diseases. (b) Inoculum – a starter culture essentially made up of yeast cells belonging to genus Saccharomyces and may include other fermenting microorganisms. (c) Potable water – water fit for human consumption. 4.2.2 Optional Ingredients 4 Adjuncts - usually take the form of dried plant materials, such as but not limited to samak bark, leaves and fruits, green guava ( Psidium guajava L. ) leaves, black plum/duhat ( Syszygium jambolanum ) bark, and ginger. 4.2 Quality Criteria 4.2.1 General Requirements The sugar cane wine shall have the characteristic color, aroma and flavor of fermented sugar cane and should be free from objectionable sensory characteristics. (a) Alcohol Content The alcohol content shall compose mostly of ethyl alcohol and shall not be less than 12% (v/v). (b) Methanol The methanol content shall be in accordance to the provisions of BFAD M.C. No. 13 s 1989. (c) pH The pH of the finished product shall not be less than 3.20. (d) Titratable Acidity The titratable acidity (as % lactic acid) shall not exceed 0.67% (w/v). (e) Soluble Solids The soluble solids of the finished product shall not be less than 8.0 oBx. (f) Volatile Acidity The volatile acidity (as % acetic acid) shall not exceed 0.034% (w/v). (g) Total Phenol The phenol content (as mg gallic acid/mL) shall not be lower than 1.48 mg/mL. 5 4.2.2 Types of Defects (a) Foreign matter The presence in the sample unit of any matter, which has not been derived from sugar cane or from the processing aids used, does not pose a threat to human health and is readily recognized without magnification, or is present at a level determined by magnification method or any equivalent methods that indicates non-compliance with good manufacturing practices and sanitation practices. (b) Odor/flavor/color A sample unit affected by objectionable odors or flavors indicative of decomposition and unacceptable discoloration due to product deterioration. 4.2.3 Classification of “Defectives” A container that has any of the type of defects set in 4.2.2 shall be considered “defective”. 4.2.4 Lot Acceptance A lot will be considered as meeting the applicable quality requirements when the number of “defectives”, as defined in sub-section 4.2.3, does not exceed the acceptance number of the appropriate sampling plan. 5. FOOD ADDITIVES Food additives when used shall be in accordance with the regulations established by the Bureau of Food and Drugs (BFAD) (Bureau Circular No. 016 s.2006. Updated List of Food Additives), the Codex Alimentarius Commission and/or authority for these products. The following food additives listed in, but not limited to, Table 1, may be used for the manufacture of sugar cane wine ( basi ): 6 Table 1. Food Additives for Sugar Cane Wine ( Basi ) (Codex Stan 192-1995. Codex General Standard for Food Additives). * Function Additive Maximum Level Color Brilliant Blue FCF 200 mg/kg Caramel III – Ammonia Process GMP Caramel IV – Sulphite Ammonia GMP Process Carmines 200 mg/kg Carotenes, Beta-(Vegetable) 600 mg/kg Riboflavins 300 mg/kg Preservative Benzoates 1000 mg/kg (as benzoic acid) Dimethyl dicarbonate 250 mg/kg (added level; residue not detected in ready-to-eat food) Antioxidant, Bleaching Sulphites 200 mg/kg (as residual SO 2) Agent Emulsifier, Sequestrant, Diacetyltartaric and Fatty Acid 5000 mg/kg Stabilizer Esters of Glycerol *Based on the food category system: 14.2.4 Wines (Other Than Grape). 6.
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